This healthy dietician-approved recipe is the perfect addition to your kitchen staples. High fibre bread with 4 variations of soup recipes.
This hearty vegetable soup is quick to make and serves as a base for several other delicious seasonal soups. It’s lovely served with fresh, hot bread (Quick Bread – see below).
Spiced Carrot Soup – Add 3 cups chopped carrots and ½ teaspoon each of ground coriander and ground cumin. Garnish with grated nutmeg.
Green Pea Soup – Add 2 ½ cups frozen peas and 1 tablespoon sugar. Garnish with chopped fresh parsley and mint.
Tomato Soup – Add two 410 g tins of peeled chopped tomatoes and 1 tablespoon of sugar. Garnish with a swirl of fat free yogurt and a sprinkling of chopped chives.
Garden Spinach Soup – Add a large bunch of well-rinsed, de-veined spinach, roughly chopped. Garnish with a dollop of fat-free cottage cheese and chopped fresh mint.
(Makes 2 loaves)
This lovely weekend loaf is quick to make, but it tastes as if it has involved hours of baking. You can vary the basic recipe by adding thinly sliced onion, chopped spring onions, sun-dried tomatoes, sliced green peppers and herbs.
*Buttermilk can be made by taking one cup of low-fat milk and adding one tablespoon of vinegar or lemon juice. Let it stand until it curdles (about 10 minutes) before using.